Eggplant, pepper and courgette salad
- Heat oven to 220 degC. Cut eggplant into 2cm cubes. Cut capsicum into coarse chunks. Thickly slice courgettes. Cut onions into wedges. Place all veges in a large roasting pan.
- Drizzle vegetables with balsamic vinegar and olive oil, season with salt and pepper, then toss well. Roast for 20 to 30 minutes, tossing once during cooking, until vegetables are golden brown.
- Transfer to a large serving platter to cool. Scatter with mint leaves and serve.